Ingredients
Scale
- 12 ounces beef smoked sausage, cut into ¼-inch thick slices
- 1 pound lean ground beef
- 1½ cups diced yellow onion
- 1 tablespoon minced garlic
- 3 cups diced russet potato (1-inch pieces from 2 large peeled potatoes)
- 2 cups beef broth
- 1½ cups frozen sweet yellow corn
- 1½ cups frozen peas & carrots medley blend
- 31 ounces (2 15.5-ounce) cans of pinto beans with liquids
- 14.5 ounces can of stewed tomatoes
- 10 ounces can of original Rotel diced tomatoes & green chilies
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Brown the Sausage: Add the sliced beef smoked sausage to a stock pot (7-8 quarts) on medium-high heat. Cook for 5-6 minutes until the edges start to crisp and the fat renders. Transfer the cooked sausage pieces to a paper towel-lined plate to drain excess fat and set aside.
- Cook the Beef Mixture: Add the lean ground beef, diced yellow onion, and minced garlic to the hot stock pot. Brown the ground beef for 5-6 minutes until no pink remains and the onions are tender. Drain any excess fat from the pot.
- Combine All Ingredients: Return the cooked beef smoked sausage to the pot with the ground beef. Add the diced russet potatoes, beef broth, frozen sweet corn, frozen peas & carrots, pinto beans with liquids, stewed tomatoes, Rotel diced tomatoes & green chilies, chili powder, ground cumin, smoked paprika, salt, and black pepper. Stir thoroughly to combine all ingredients.
- Simmer the Stew: Bring the Texas cowboy stew to a boil, then cover and reduce the heat to low. Allow to simmer for 1 hour or until the potatoes are fork-tender. Keep the lid slightly cracked to allow excess steam to escape during cooking.
Notes
- Texas Cowboy Stew originated as a hearty meal for ranch hands and cowboys who needed substantial nutrition after long days of work. For the best flavor, make this stew a day ahead as the flavors deepen overnight. This recipe freezes well for up to 3 months in airtight containers. For a spicier version, add diced jalapeños or a dash of hot sauce to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: American (Texan)
Nutrition
- Serving Size: 1½ cups
- Calories: 425
- Sugar: 6g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 60mg